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Curry Chicken
with red peppers & carrots + rice

Active: 30 min Total: 40 min
Fragrant curry paste add depth and flavor to these simple ingredients. You can easily double the recipe for easy freezing. Tofu and curry are also a winning combination so vegetarians will love it too


  • Rice, white or brown - 1 cup
Curry Chicken:
  • Skinless chicken breasts - 1 1/2 lbs
  • Onions - 1 , chopped
  • Red peppers - 2 , chopped
  • Carrots - 1 lb , peeled & chopped
  • Coconut milk - 1 can ((light is fine))
  • Red or yellow curry paste - 2 Tbsp
  • Chicken stock - 1 1/2 cups
  • Fish sauce - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Limes - 1
  • Basil - 2 sprigs , leaves


  1. Rice - Make if not done on prep day. If you're also making tomorrow's meal, double the portions. Cook rice with a 2:1 water to rice ratio. Bring to a boil, then simmer until rice has absorbed all liquid (20 to 25 min. for white rice; 45 to 50 for brown)
  2. Chicken - Chop into bite-sized pieces
  3. Onions / Red peppers / Carrots - Prep as directed

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  1. Heat a 3 quart (2.84 liters) saucepan or Dutch oven over med-high heat. Pour in half a can of coconut milk and whisk in 2 tbs. (30 ml) of curry paste. Simmer for ~1 minute
  2. Add chopped onions and simmer for another ~3 minutes. Next add chicken and cook for another ~3 minutes. Add in red peppers and carrots with remainder of coconut milk, stock, fish sauce, and brown sugar. Cover and bring to a boil
  3. Lower heat to a simmer, and cook uncovered for an additional 8 to 10 minutes
  4. Finish curry with juice from half a lime. Season to taste with more fish sauce (if it's not salty enough), sweetener (if it's not sweet enough), curry paste (for more herb notes), or lime juice (if it's not tart enough). Add in basil leaves
  5. Ladle heaping spoonfuls over rice



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